Polynesian pot roast

8 servings

Ingredients

Quantity Ingredient
4 pounds Pot roast, boneless
1 cup Mushrooms; sliced
1 cup Pineapple juice, unsweetened
¼ cup Soy sauce
1½ teaspoon Ginger, ground
½ teaspoon Salt
1 large Onion; sliced
1 tablespoon Cornstarch
2 tablespoons Water

Directions

Place roast and mushrooms in a large Dutch oven. Combine pineapple juice, soy sauce, ginger, and salt; mix well, and pour over roast.

Let stand 1 hour at room temperature, turning once. Add onion; place over high heat, and bring to a boil. Reduce heat; cover and simmer 2-½ to 3 hours or until the roast is tender.

Remove roast and vegetables to warm serving dish. Combine cornstarch and water, mixing well; stir into pan drippings. Cook mixture over medium-high heat, stirring constantly, until thickened and bubbly.

Ladle sauce over roast.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 01-19-95

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